HOT CHOOCLATE GANACHE WITH HAZELNUT CROQUANT

Mark Best

2010

INGREDIENTS:

Ganache:
275 gr. 70% Chocolate coverture (Valrhona)
110 ml. pouring cream (35% milk fat)
40 gr. Lescure salted butter
3 eggs (60 gr.s)

Hazelnut croquant:
150 gr. hazelnuts
150 gr. castor sugar
50 ml. water
300 gr. hazelnut past
150 gr. pailleté feuilletine

Onions:
500 gr. sweet white onions
100 gr. demerera sugar

PREPARATION:

Ganache: Place the chocolate, butter and cream into a bowl and place over a simmering pot or 2-3 min. on medium in a microwave. Melt evenly and stir to combine. Lightly whisk the eggs and stir into the chocolate. Pour into a siphon gun and add two nitrogen bulbs. Shake well and keep warm in a water bath at 45ºC until required. Hazelnut croquant: Roast the hazelnuts in a 160ºC oven until golden. Rub between two cloths to remove the outer skin. Place the sugar in a heavy based pan and place over a medium heat with the water. Cook until just beginning to let off wisps of smoke: add the hazelnuts and stir to combine. Pour onto a non-stick tray to cool. Break the praline into small pieces and add to a Thermomix. Blend at moderate speed (#6) for 3-4 min. until a ‘liquid praline' is produced. Scrape into a mixing bowl and combine with the hazelnut paste & pailleté feuilletine. Reserve at room temperature until required.
Onions: Peel & slice the onions finely. Place into a heavy casserole & cover with a baking paper cartouche. Place over a very low heat and cook until very soft and translucent, with no colour. Pour off any excess water. Spread the onion jam onto a silipat mat and dry for at least 24h. in an evaporator until crisp & golden. Place in a thermomix and blend to a fine powder. Sieve and discard what is left behind. Blend with the sugar and store in an airtight container.

TO SERVE:

Place a spoon of hazelnut croquant onto each plate/bowl. Shake the siphon well and squirt the chocolate ganache over the top (keep the nozzle still). Garnish the ganache with rosemary flowers and the onion powder.